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# Chicken Bourguignon

This is my chicken bourguignon: drumsticks and thighs with pastrami, carrots, and mushrooms, slowly cooked in red wine in the oven. I make it when I want a rich, festive stew.

## What you need

- 5 slices Chopped pastrami
- 3 tbsp Olive oil
- 3¼ lb Bone-in, skin-on chicken leg quarters
- 3 Carrots, cut into large pieces
- 1 Chopped onion
- 1 tsp Chopped garlic
- ¼ cup Cognac
- ½ Bottle of red wine (about 1½ cups)
- 1 cup Chicken broth
- 10 sprigs Thyme
- Salt and pepper
- 2 tbsp Softened butter (Not kosher in a meat dish) [not kosher, optional]
- 2 tbsp Pareve margarine [kosher option, optional]
- 1½ tbsp Flour
- 1 package Mushrooms, quartered (1 basket)

## How I make it

1. Preheat the oven to 250°F.
2. In an oven-safe pot, heat the oil and fry the pastrami until golden. Remove from the pot and set aside.
3. Pat the chicken pieces dry and sprinkle them with salt and pepper. Brown them in the pot and remove.
4. Add the carrots and onion to the pot, season with salt and pepper, and fry for 10 to 12 minutes. Add the garlic.
5. Add the cognac, and return the pastrami and chicken to the pot.
6. Add the wine, chicken broth, and thyme, and bring to a boil.
7. Cover the pot and put it in the oven for 30 to 40 minutes.
8. Remove from the oven and move the pot to the stovetop.
9. In a separate bowl, mix 1 tablespoon of the butter (or margarine) with the flour, add it to the pot, and stir until absorbed.
10. In a skillet, fry the mushrooms in the remaining tablespoon of butter (or margarine) and add them to the pot.
11. Cook over low heat for 10 more minutes.

Source: https://chefef.com/en-us/recipes/chicken-bourguignon/